Gluten-Free Raspberry-Ginger Muffins | Triumph Dining

gluten-free-raspberry-ginger-muffins-940x600On my flight home from Seattle I caught up on my cooking magazines. And as soon as I’ve sorted through the backlog mail that comes with being out of town, I’m going to make these muffins, courtesy of Bon Appetit magazine. Click to continue reading »

Buffalo Sauce Without the Wings | Triumph Dining

Buffalo-chicken-salad

The Superbowl gets us all thinking about traditional “football foods” and among those are wings. Lately I’ve decided that it’s not necessarily the wings that I like, it’s the wing sauce. Once I figured that out I’ve been able to satisfy my urge in a number of ways, none of which actually involve the messy process of eating chicken wings.

First, there’s buffalo chicken salad. Toss cooked chicken chunks in a hot wing sauce like Frank’s (check their website to verify which flavors are gluten-free) or just sprinkle it on your salad in addition to or instead of the dressing. Along with mixed greens you can add some cooked quinoa, diced carrots and celery and blue cheese. Top it all with blue cheese dressing. If you’re worried about blue cheese with your gluten-free diet you can sub that out of another cheese of your choice and a different creamy dressing.

I am still working to prefect my buffalo chicken pizza. It starts with a gluten-free pizza crust. I top that with a small amount of pizza sauce or bbq sauce then cover that with cooked chicken chunks that have been tossed in a buffalo sauce. Add some blue cheese then some mozzarella on top of that and bake until hot. Serve with carrot and celery sticks or dice and add to the top of the pizza once it comes out of the oven.

Lastly, there’s buffalo chicken dip. I love this dip but it’s something I need an excuse like a football party to bring out. It makes a lot so be prepared to share.

  • 3 boneless skinless chicken breasts,  cooked and diced or shredded
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup Ranch dressing
  • 3/4 cup buffalo/wing sauce
  • 1 1/2 cups shredded Cheddar cheese

Mix all ingredients and bake in an uncovered casserole dish for 20 minutes at 350F or until hot. You can transfer to a crock pot to keep warm. Serve with tortilla chips, carrots and celery.

Secret Ingredient Cookies | Triumph Dining

cookiejarThere’s something about the change of seasons that drives people into their kitchens to bake.

I came across this Zucchini Chocolate Chip Cookie recipe when reading Animal Vegetable Miracle by Barbara Kingsolver. In that book she chronicles the life of her family on their year-long quest to eat only food they could grow on their own or trade for locally. In it she talks about the time of year when squash is so plentiful that neighbors will leave baskets of it at each others’ doors for lack of any other ideas on what to do with it.

In the book, her hidden ingredient cookies passed the taste test of kids who didn’t know about the zucchini. I thought I’d try it out on my own kids, modifying the recipe to use a gluten-free flour, of course. I also use one or two zucchini, whatever I need to use up. Click to continue reading »

Halloumi & Bacon Rolls | Triumph Dining Holiday Week

recipe-image-legacy-id--4457_12I’m all about side dishes at Christmas time. The turkey or the ham are great but it’s the sides that really get me excited about my gluten-free festive meal. Today I found this amazing yet super simple recipe on the BBC Good Food website that I’m going to have to try this Christmas. Yes, please!  Click to continue reading »

Cider Veggies & Cinnamon Walnuts | Triumph Dining Holiday Week

SD6704If you’re looking for a gluten-free side dish that’s both sweet and savory, this simple recipe for Cider Glazed Roots with Cinnamon Walnuts could be something to try. As I’ve said before, sides, in my opinion, are the best part of a festive meal and I think this recipe from Kitchen Daily would go down really well with my family. It works as a great alternative to potatoes or yams if you fancy trying something a bit different.  Click to continue reading »

Festive Gluten Free Cocktails | Triumph Dining Holiday Week

coladaI’m generally a wine or hard cider drinker but when the festive season and family arrive, it’s fun to create tasty mixed drinks. My mom and I both like sweet, fruity cocktails the most and I plan to make and enjoy a few of these this Christmas.

Pina coladas are one of my favorite mixed drinks and I thought this recipe from Eating Well sounded like an interesting way to change things up a bit. This Passion Colada substitutes pineapple juice for passion fruit juice to give your colada a different kind of fruity kick. The best news – it takes all of five minutes to prepare. Click to continue reading »

Gluten-Free Cranberry Sauce | Triumph Dining Thanksgiving Week

cranberry+sauceIn our search for an interesting take on gluten-free cranberry sauce, we found this super simple recipe from Living Without Magazine. No Thanksgiving dinner is complete without cranberry sauce and this one sounds extra tasty! Click to continue reading »

Not Much of a Baker | Triumph Dining Thanksgiving Week

grandmas-pumpkin-pie-6461I’m not much of a baker; the need for precision takes all the fun out of things. I’d much rather toss together savory ingredients and see how it turns out. Still, this is the time of year to bake. There’s just something about looking at the snow outside and having the oven on inside. Besides, there are big meals to be shared and gifts to give.

Next up: Thanksgiving pumpkin pies. Thanksgiving is at our house so that means gluten-free pies. I think baking gluten-free is even more of a drag than regular baking. I don’t do it often so my pantry isn’t stocked with all of those alternative flours around that are often required to make a gluten-free recipe taste good. And picking up a store bought crust isn’t easy to do. Click to continue reading »

Triumph Dining Book Review | Nosh on This, Gluten-Free Baking from a Jewish-American Kitchen

Nosh-on-This.Cover600How fun is this? And right as the Jewish High Holy Days are upon us. This book, by bloggers Lisa Stander-Horel and Tim Horel, is getting rave reviews in the blogosphere and we’re on board with it, too.

Lisa has modified more than a hundred recipes from her childhood, ones that she and her gluten-free family missed most. In this cookbook you will find adaptations of Mom’s Marble Chiffon Cake, Black & White Cookies, O’Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Lisa’s mother must be proud.

This book also includes:
• A Baked Savories chapter, with new classics like Corn Bread Challah Stuffing
• A chapter that shows you how to get the most out of a cake mix
• Color photographs and valuable tips

Here’s a recipe from the book, one that we’re trying out with our family. Click to continue reading »

Buckwheat – Rhubarb Scones

finished-sconesOf course you know that it’s entirely possible to live a good life without gluten. Especially when things like these Buckwheat-Rhubarb Scones are involved. Have you noticed that rhubarb is everywhere right now? Our friend Jill makes Strawberry-Rhubarb jam and Thing 1 seems to be in good enough graces with her for us to receive more than our fair share. It’s gluten-free, too.

I found this recipe as a guest post on the Food52 blog. Make it while rhubarb is still around!

 

 

This recipe is adapted from Kim Boyce’s wonderful baking book, Good to the Grain - glutenfreegirl

Makes 8 scones

Scones

·         115 grams buckwheat flour (preferably raw buckwheat flour — see note below)

·         140 grams gluten-free all-purpose flour mix (see recipe below)

·         1/4 cup dark brown sugar

·         2 teaspoons baking powder

·         ½ teaspoon baking soda

·         1 ¼ teaspoon kosher salt

·         115 grams (1 stick) cold unsalted butter, cut into 1/2-inch pieces

·         ½ cup buttermilk

·         1 large egg, at room temperature

·         ½ cup rhubarb jam

·         3 tablespoons sugared pieces of raw rhubarb (optional)

 

1.      Preparing to bake. Heat the oven to 350°. Line a baking sheet with parchment paper.

2.      Combining the dry ingredients. Sift together the buckwheat flour, gluten-free all-purpose flour mix, brown sugar, baking powder, baking soda, and salt in a large bowl. Set aside the bowl.

3.      Working the butter into the dry ingredients. Add the cold butter pieces to the dry ingredients. Use your hands to work the butter into the flour, slowly, until the butter is the size of lima beans. Move as quickly as you can without becoming frantic.

4.      Finishing the dough. In a small bowl, whisk together the buttermilk and egg. Dribble them into the buttery dough. Stir with a rubber spatula until the dough comes together fairly well. It might still be dry in places and it should not look like a coherent dough ball. However, if you can pinch some of it between your thumb and fingers, and it holds together, you’re ready. (If the dough is still too dry, dribble a tablespoon of buttermilk at a time and stir until the dough feels right.)

5.      Shaping the dough into discs. Sprinkle a little extra gluten-free all-purpose flour mix onto the counter. Carefully, plop the dough onto the floured counter. Move the dough between your hands, folding and twisting it around, until it’s a ball of dough. Cut the ball in half. Pat each ball of dough into a disc about 3/4-inch thick and 7 inches across.

6.      Preparing the scones. Put one disc of dough onto the baking sheet. Spread the rhubarb jam onto the disc of dough carefully, leaving about 1 inch of space on the edges. If you are using the sugared rhubarb pieces, sprinkle them onto the jam now. Put the other disc of dough on top.

7.      Using a sharp knife, cut the scone dough into 8 wedges. Spread them out a bit on the baking sheet.

8.      Baking the scones. Bake the scones for 10 to 12 minutes, then rotate the baking sheet. Bake until the scones are golden-brown on top and the jam and rhubarb have bubbled onto the baking sheet, about another 10 to 12 minutes. Remove the baking sheet from the oven.

9.      Allow the scones to sit for 10 minutes, then move them to a cooling rack.

10.  Scones really do taste best the day they are baked.

 

Gluten-Free All-Purpose Flour Mix

·         400 grams millet flour

·         300 grams potato starch

·         300 grams sweet rice flour

 

1.      Whisk the flours together until they are one color. Put them in a big container and shake them up. Now you have flour.

2.      For the best results, blend the flours in a strong blender to ensure the flours all have the same grind